📖 Instructions

1. First, prepare the beef filling. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. This usually takes about 5-7 minutes. Make sure there are no large clumps of meat.
2. Next, drain any excess grease from the skillet. This step is crucial to prevent the roti bombs from becoming soggy. Nobody wants a soggy roti bomb!
3. Now, add the chopped onion and minced garlic to the skillet. Cook for another 2-3 minutes, until the onion is translucent and the garlic is fragrant. The aroma at this point is just heavenly.
4. Stir in the diced bell pepper and jalapeño (if using). Cook for an additional 2-3 minutes, until the bell pepper is slightly softened. I like my peppers with a little bit of crunch, so I don't overcook them.
5. Add the spices: chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Mix well to ensure the beef and vegetables are evenly coated. The spices will release their aromas, creating a rich, savory scent.
6. Pour in the beef broth and tomato paste. Stir to combine, then bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together. Don't rush this step; it's where the magic happens.
7. While the beef is simmering, prepare your toppings. Shred the cheddar cheese, chop the cilantro, and slice the avocado (if using). Having everything ready to go makes assembly a breeze.
8. Once the beef filling is ready, it's time to assemble the roti bombs. Lay out the roti on a clean surface.
9. Spoon a generous amount of the beef filling onto the center of each roti. Don't be shy; we want these to be packed with flavor!
10. Sprinkle shredded cheddar cheese over the beef filling. The cheese will melt beautifully and bind everything together.
11. Fold the sides of the roti towards the center, creating a square or rectangular shape. Ensure the filling is sealed inside. This is where the 'bomb' shape comes from.
12. Heat a griddle or flat-top grill over medium heat. Lightly brush it with olive oil or cooking spray to prevent sticking.
13. Carefully place the assembled roti bombs onto the hot griddle. Cook for 3-4 minutes per side, or until the roti is golden brown and crispy and the cheese is melted and gooey. Keep an eye on them to prevent burning.
14. Remove the roti bombs from the griddle and let them cool for a minute or two before serving. This prevents you from burning your tongue – trust me, I've been there!
15. Garnish with chopped cilantro and a dollop of sour cream or Greek yogurt (if desired). Serve immediately and enjoy these flavor-packed spicy beef roti bombs!